Preheat the oven to 160 °C fan, 180 °C conventional, gas mark 4 and line a 12 hole bun tin with cupcake cases or small muffin cases.

Make the cupcakes: Roughly chop the Flake Inclusions to about half their size. Sift the flour and baking powder into a bowl and stir in 90 g of the chopped Flake Pieces. Put the butter and caster sugar into another bowl and whisk together until light and fluffy. Gradually whisk in the eggs and vanilla extract. Add the flour and Flake mixture and fold in gently until thoroughly combined. Divide between the cupcake cases. Bake for 18-20 minutes until well risen and firm. Cool on a wire rack.

Make the frosting: Melt the chocolate in a bowl over a pan of simmering water. Allow to cool until the chocolate no longer feels warm to touch.

Gradually beat the icing sugar into the softened butter. Fold in the melted chocolate. Pipe swirls of frosting onto each cake. Lightly crumble the remaining Flake Pieces and sprinkle over the icing.